Wednesday, April 3, 2019
J Js Fish and Chips Business Plan
J Js tip and Chips Business Plan1.0 VisionTo give-up the ghost unrivaled of the fastest take a track fish and chips eating places providing guests with the most sweet, delicate and high superior products.1.1 Mission StatementJ Js Fish and Chips head be an inspiring restaurant with a great atmosphere, with a chic and high quality sea diet selection and superior dish out. We ar dedicated to employee welf ar and didactics. The employees of J Js fish and chips restaurant aloneow be treated fairly and with respect as they be part of the supremacy of the channel. J Js Fish and chips exit be an inexpensive experience for tout ensemble our guests that give inspire nodes to return in the future. The fish and chip restaurant allow provide customers with a reasonably setd yet at the aforesaid(prenominal) while high quality food say.1.2 Business core determineWhen making decisions consider how go away it impaction on the lives of your customers and stake holder s. loading in having high quality products and services at all generation and maintaining lie downencyBeing efficient in your productivity example trim down wastageInspiring and motivating employees to do their best and implementing a reward system of rules as an incentive.Encourage creativity and unfermented ideas and celebrating small achiever to master big in the futureEncouraging respect for each early(a) and increase team plow and growthImplement the aw arness of salutary eating1.3 distinctive CompetenciesFast, fresh and high quality seafood that will have a roomy melt of selections in terms of different seafood theatrical roles.Highly experienced handler in hospitality industry providing quality products and servicesSpecialising only with seafood load-bearing(a) and endorsing wellnessy choicesQuick and reliable service in at pitching to customer orders in an efficient and effective mannerProviding a healthy option for your customers1.4 Competitive strategy and goals1.5 panoptic chore strategiesExisting and do in the current foodstuff and cover in the near five forms. clog misleading conduct and behaviourProactive and more(prenominal) friendly facultyIncrease mart shargonSatisfying customer needs1.6 Broad craft objectives1. Having a revenue 30% higher than Cost of Goods exchange and a profit of at least 15-20% by 20132. remaining unvarying in proving high quality products and services by focusing and up(a) strategy.3. Create and maintain good customer relationship by everlastingly keeping customers satisfied done reducing waiting time on food orders.4. Expanding and promoting J Js Fish and chips by implementing continuous improvements5. Expanding your advertising and marketing thus sales by 10% each year continually for the starting signal 5 years.1.7 Description of idea/productThe product range that will be offer uped will mainly consist of fish and chips. It is suggested that you offer at least 5 different types of sea food to satisfy different customer needs, regardless of the seafood type the customer chooses it will come with a serving of fervent chips. The fish and chips will be degree Celsius% fresh as they are ordered daily and cooked as requested.The repasts will be offered at different portions depending on the needs of the customer. As a part of the meal customers will be offered a range of sauces to accompany their meals these include tartae sauce, chilli, barbecue sauce and tomato sauce. each products are 100% fresh and are supplied by local show suppliers. The championship main focus is customer satisfaction by providing fresh and tasty fish and chips with a sensible terms.1.8Competitive advantageProviding fresh, healthy and tasty products as it is ordered on a daily basisOffering a wide variety of healthy options example salad or grilled fish toll competitiveness compared to market industryPrime location as it is in the centre of FairfieldProviding quality service by putting customers needs firstProviding highly capable employees by providing them with training on a regular basisProviding an esthetically pleasing environment(Please extend to to operations appendix)1.9 Your main competitors subsequently job extensive primary and secondary question it was conclude that your main competitors were in the proximity of Fairfield condescendping centre. (Please touch on to convention appendix 4.3). The products offered by your competitors are fairly different in comparison to what J Js Fish and chips will be offering however pricing strategy is rattling akin(predicate) except that J Js fish and chips is portionally lower compared to the competitive impairments. (Please refer to group appendix 4.1 and 4.2)2.0 Economic, social, political, legal and technological environment2.1 Legal Structure and ownershipWe recommend that you operate as a sole trader, when identifying which stemma social organisation would best suit your situation, when considerin g which legal structure you should manipulation the following(a) where careful and reflectedAdvantageStart-up costsControl of business operationsDisadvantage infinite liabilityDeath of owner may result in ceasing the business2.2 Barriers to entryA barrier to entry is where a new business is restricted in entering the industry due increment in competition. Competitors will reduce profitability for the existing entities as a result of gaining market share.The barriers to entry for the hospitality industry are lower compared to some other industries (D.Bowie and F.Buttle 2004). Some of the barriers to entry are the threat of new entrants, the threat of substitutes, slap-up requirement, (Please refer to group appendix 5.1)2.3Licences, permits, standards and complianceAs rules and regulations develop and expand they will continue to influence the hospitality industry. The standards which your business needs to honor with is the NSW Food Act 2003, which includes ensuring food is sa fe for sale which is suitable for gentleman utilization, to prevent misleading conduct and to guarantee that application of the Food Standards code.As your business is in the field of the hospitality industry you will be required by the Food Act 2003 to inform and advise the regimen of your food handling activities. If you fail to meet this requirement then a heavy penalty will be enforced.A nonher distinguished and very life-or-death Act that needs to be implemented and followed is the Occupational health and Safety Act 2000. This Act is important as it ensures the safety and health of working conditions for the employees and employers this is done by providing research, education and training in the flying field of occupational health and safety. (Refer to carry offment)2.4 Market and industry, size of market, trends, the drive market, and consumer behaviourThe following trends were found for the hospitality industry for 2003-2004 and 2006-2007. According to Australian Bau era of Statistics (ABS) in Australia by the end of 2004 thither were 15,083 coffee shop and restaurant businesses operating. Which included 13286 restaurant and cafes and 1796 supply businesses. There were 1.1 million places available for new restaurant and cafe (ABS 2007). By the end of June 2007 the numbers of restaurant and cafe businesses in Australia were 13987. Thus in 3 years period there was a decrease of 7.2% in restaurant and cafe businesses (ABS 2007). In the period of 2003-2004 total income give wayd by cafe and restaurant businesses were $10129.6m which is on average of $671600 per business in comparison to 2007 statistics of income generated by restaurant and cafe $693700 per business (ABS 2007). Most of the cafes and restaurants were small businesses and about 63% having less than ten employees during 2003-2004 (ABS 2007).2.5 MarketThere is a global increase in demand of fish and chips restaurants, such as rapid accord to Yum 2010 increase in sales at its Pizza Hu t and KFC restaurants in china (Yum 2010). U.S akin restaurants the sales were up by 1%. McDonalds sess is besides planned to have more than 2000 stores by 2013 in mainland mainland China ( addition 12.5). As mentioned above the global demand for the fish and chips restaurants are increasing however in Australia there has been 0.6% declined in trend growth in restaurant and cafes as consumers are cut back on discretionary spending and there has been an increase in sales of food in retail sector by 1.8% as consumers are looking for bureaus to save, thus instate of going to restaurants or cafes they just buy food from retail stores and saves (Isobel Drake 2009).In June 2007 there were 145546 pot were employed my restaurants and cafes where as in the year of 2003-2004 there were 15000 employed by restaurants and cafes. There has been a decrease (ABS 2007). as well as as mentioned above there has been 7.2% declined in restaurant and cafe businesses in 2007 (Appendix 12.5).2.6Tar get MarketAccording to the primary research that was undertaken we came to the conclusion that the main target market for your business would be school and university students amidst the ages of 11-24, in motto this another age group which you would cornerstone your marketing at is business people.We came to this conclusion that students would be highly likely to purchase fish and chips as it is a cheaper alternative and it is something quick to eat. As for business people, the research that was undertaken cerebrate that 45% of business people would purchase lunch on a daily basis. Also the good deals brought back a result that majority of the business people enjoyed eating fish and chips in comparison to other rubble foods, in particular in the area where your business will be operating as there are numerous businesses operating thereWe undertook primary research and came to the conclusion that families are another market which you should target. Families tend to want to go o ut together and have a small lunch or dinner that is not too expensive and to be provided with good customer service and quality food, all of which your business tidy sum provide.Therefore we recommend that your target market should be students, business people, and families, we recommend that as you expand your business later on that you will alike expand your target market. (Please refer to group Appendix 3.1)3.0Market Strategy3.1 damage wrong is the final figure that you will be charging your customers for the services provided. It is recommended that the price you delegacy your customers is a reasonable sum, because if you are overcharging them, they are inclined to go to your competitors. By providing a reasonable price to customers it will give you the luck to generate an attractive margin of revenue while at the same time providing value to customers.Thus the price of the products and services that the business will provide will be based on expenses which include shift ing and fixed expenses and industry average price. (Please refer to appendix 6 for meal prices).Another pricing strategy that you may want to consider in future is implementing regular discounts to encourage customers to return J Js Fish and chips on a systematic basis. It is an imperative to(http//www.entrepreneur.com/marketing/article70824.html).3.2 PromotionPromotion is one of the most important and crucial aspects of the business, it involves transferring all your ideas to your target market. It is important that your customers are informed about the products and services you will offer therefore it is passing important that you select the correct advertising mechanisms.Based on the research which was undertaken the most efficient and effective advertising mechanisms includePamphletsNewspaperWebsiteprofit social websites such as Face bookThese advertising mechanisms are recommended to be used as they are affordable and easy to implement. (Please refer to appendix for advantages operations)(http//www.entrepreneur.com/marketing/article70824.html).3.3 PlaceYour business will operate in the suburban area of Fairfield, the location of your business whoremaster affect the amount of sales generated. Because if you choose to locate your business where the target market is borderline then it is going to be difficult to be able to treat your product and services. The amount of people passing your business is important it is crucial to consider the surroundings near the location of your business.3.4 ProductThe product range is mainly fish and chips. There are four types of seafood which comes with chips. So the consumers can choose any types of fish they like and it comes with chips. The fish are 100% fresh as they are ordered daily and heat up as it is order. Also chips are 100% fresh and they are also fried as they are ordered.The fish and chips dish come into vary sizes. They are small meals and large fish and chips meals. There are also 3 types of sauce rang ing tomato sauce, chilli sauce and barbecue sauce. There is also the option of buying the chips by itself, which comes in small, ordinary and large size.All products are 100% fresh and are supplied by local certified suppliers. The business main focus is customer satisfaction by providing fresh and tasty fish and chips with a reasonable price.3.5 ProcessProcessing refers to the way the business is set up from where the customer orders all the way through to customer delivery. The business system should be set up in a way that has high efficiency and minimum waiting time.Having seriously designed processes can make it difficult for employees to perform well. Procedures need to be put into place to deal with activities such asCustomer complaints answer customersAnswering phone callsBeing productive and assistantful with customersTraining employees to use equipmentBy implementing these processes it will make it easier to function around the working environment. It is important to im plement a procedure where you will provide customers with a quick, efficient and effective service as it is highly likely that they dont want their time being wasted waiting. (For customer waiting time please refer to operations)The business should have a system where frontline and module on the circumstance can do their job in the most efficient way and be able to communicate efficaciously (refer to operation).3.6 PeopleJ Js Fish and chips will not be able to operate efficiently and effectively without good employees. Employees will need to provide good service to customers and then employees will need to be able to interact with customers. Your employees are the first who will interact with the customers and therefore it is extremely important that the employees have the skills and knowledge on how to deliver accommodating and supportive customer service.Hence training staff members to be compassionate and respectful when performing their job is an imperative, as it will ensu re the success of your business. If you are providing high quality food and high quality customer service it will have a positive effect on your business.A way to improve and to generate pleasant working environment is by encouraging team work between employees and providing incentives to motivate employees to interact within business activities. It is recommended that your business will have at least 4 employees including yourself, hence facilitating the business to manage any amendments that may occur example an employee is ill and cant check to work.The most significant areas staff may require training will beUsing new machineryCommunication skillsSelling techniquesUsing new materials and equipmentCustomer serviceUsing the Point of sale system (POS)(Refer to caution section for staff training)3.7 Physical evidenceThe way your product and service appears in the market has a big impact on success of the business. People form an opinion about the business from what they observe in the first minute of interaction. The physical appearance of things such as staff presentation, image of the restaurant, presentation of the food and the environment will all impact on the success of the business. As these aspects allow customers to perceive the way your business operates and the quality that your business will offer.J Js Staff members will all wear a certain and unique T-Shirt that will consist of the business logo on the right hand side. This will help to identify the employees of J Js Fish and chips as they will be neatly presented and will uphold a high level of professionalism.Group Appendix Primary ResearchAppendix 1 maximal price unbidden to net for certain products1.1 The Maximum price Customers instinctive to spend on hot chips retorts Received12345678910111213141516171819202122232425 innate clean CostStandard devianceMedianPrice $$3.75$2.50$1.50$6.00$2.80$7.00$3.40$3.60$4.25$4.00$5.00$4.50$5.50$4.00$3.00$3.50$3.65$3.90$2.95$4.00$5.90$3.65$4.95$2.50$3.9 0$99.70$3.991.23$3.70after analysing the market the average price a customer was volition to leave for hot chips was $3.99, the standard difference of opinion of 1.23 and a median(prenominal) value of $3.70. Therefore it is recommended that you base your pricing of the hot chips on this information. We advise you to consider the following prices for your servings of hot chips, so that you are catering for all your customer needs.Small $2.50 strength $3.70Large $6.001.2 The Maximum price customers are unstrained to spend on a meal of prawns and chipsResponses Received12345678910111213141516171819202122232425 occurAverage CostStandard bendingMedianPrice $$8.00$8.50$7.90$6.00$7.50$6.50$7.00$8.00$8.00$4.50$5.00$5.50$6.50$7.50$9.00$6.50$6.50$7.00$7.50$7.00$6.50$6.00$7.90$8.00$6.50$174.80$6.991.097.00After analysing the market the average price a customer was automatic to pay for a meal of Prawns and chips is $6.99, the standard deviation of 1.09 and a median 7.00, therefore it is recommended that you base your price on this information provided by the customers.1.3 The Maximum price Customers willing to spend on scallops and chipsResponses Received12345678910111213141516171819202122232425TotalAverage CostStandard goingMedianPrice $$8.00$9.00$10.50$11.00$6.00$6.5.0$7.9.0$7.5.0$6.00$9.50$9.00$6.00$12.00$11.00$10.00$7.00$8.50$8.00$9.00$6.50$10.50$8.00$8.50$7.50$7.90$211.30$8.451.708.25After analysing the market the average price a customer was willing to pay for a meal of scallops and chips is $8.45, the standard deviation 1.70 and a median 8.25, therefore it is recommended that you base your price on this information. more or less it is recommended to intrust your customers between $7.00-8.50.1.4 The maximum price customers willing to spend on Scallops 3 piece mealResponse received12345678910111213141516171819202122232425TotalAverage CostStandard going awayMedianPrice$$5.00$4.50$3.00$6.00$3.50$4.00$3.00$3.50$4.00$5.50$5.00$3.00$2.50$3.00$3.60$3.70$4.00$4. 50$5.00$5.50$6.00$3.00$3.50$2.00$3.00$99.30$3.971.103.65After analysing the market the average price a customer was willing to pay for 3 pieces of scallops was $3.97 the standard deviation 1.10 and a median 3.65, therefore it is recommended that you base your price on this information. Roughly it is recommended to energize your customers between $3.00-4.00.1.5 The maximum price customers willing to spend on grilled fish and chipsResponse received12345678910111213141516171819202122232425TotalAverage CostStandard DeviationMedianPrice$$6.50$7.50$8.90$9.00$5.00$7.90$8.00$8.80$8.50$7.90$9.00$5.90$6.95$7.35$8.50$7.30$8.10$9.35$5.95$6.95$8.90$8.10$9.00$5.10$189.45$7.581.355.45After analysing the market the average price a customer was willing to pay for grilled fish and chips was $7.58 the standard deviation 1.35 and a median 5.45, therefore it is recommended that you base your price on this information. Roughly it is recommended to charge your customers between $5.40-6.50.1.6 The maximum price customers willing to spend on squid and chipsResponse received12345678910111213141516171819202122232425TotalAverage CostStandard DeviationMedianPrice$$4.50$3.00$5.00$6.80$8.00$4.80$5.20$3.90$7.50$6.50$6.00$7.00$8.00$8.50$4.80$3.80$7.20$8.20$5.00$4.90$6.40$5.60$4.95$6.20$9.10$150.85$6.501.475.00After analysing the market the average price a customer was willing to pay for Calamari and chips was $6.50 the standard deviation 1.47 and a median 5.00, therefore it is recommended that you base your price on this information. Roughly it is recommended to charge your customers between $6.50-7.60.1.7 The maximum price customers willing to spend on Calamari and chipsResponse received12345678910111213141516171819202122232425TotalAverage CostStandard DeviationMedianPrice$$4.00$7.00$6.00$8.00$6.50$9.25$4.50$8.00$6.00$6.00$4.00$7.50$7.00$6.50$8.15$6.75$9.00$8.00$6.90$7.00$6.50$6.00$5.50$7.00$6.50$167.556.701.346.00After analysing the market the average price a customer was willing to pay fo r fish and chips was $6.70 the standard deviation 1.34 and a median 6.00 therefore it is recommended that you base your price on this information. Roughly it is recommended to charge your customers between $5.95-6.95.1.8 The maximum price customers willing to spend on tend saladResponse received12345678910111213141516171819202122232425TotalAverage CostStandard DeviationMedianPrice$$3.50$4.00$6.00$6.50$4.00$4.50$3.50$3.00$5.00$5.50$3.50$3.00$2.00$7.50$5.00$4.00$3.00$3.50$3.90$3.80$3.60$4.00$4.50$3.50$3.50$103.80$4.151.214.00After analysing the market the average price a customer was willing to pay for salad was $4.15 the standard deviation 1.21 and a median 4.00 therefore it is recommended that you base your price on this information. Roughly it is recommended to charge your customers between $3.00-4.501.9 The Maximum price customers willing to spend on fish and saladResponse received12345678910111213141516171819202122232425TotalAverage CostStandard DeviationMedianPrice$$6.50$5.00$7 .50$9.00$4.50$6.00$5.00$8.50$5.70$5.95$8.50$6.00$5.00$5.50$6.50$6.50$9.00$4.00$650$5.00$5.50$3.00$6.50$3.50$6.00$147.15$5.891.506.50After analysing the market the average price a customer was willing to pay for fish and salad was $5.89 the standard deviation 1.50 and a median 6.50 therefore it is recommended that you base your price on this information. Roughly it is recommended to charge your customers between $5.50-6.65.Appendix 2Primary Research2.1Our findings indicate that 65% (29 out of the 45 people surveyed) of your target markets prefer to purchase medium sized hot chips over small or large size. The next choice indicated that 25% (11 people) like small size and 10% (5 people) best-loved the larger size.2.2Our survey results displayed that 70%that out of the 45 participants 70% preferred to drink some sort of a soft drink when eating their meals compared to 30% of participants preferred water with their meals.2.3Our findings advise that 67% of the people that contributed w ith the survey prefer fish as there most favourite type of seafood followed by scallops and calamari at 15% each, with 3% of the participants didnt like seafood at all.2.4Our survey results indicate that 55%, 25 of the people who undertook the survey where not healthy intended compared to the 45%, 20 of the people surveyed who were health conscious and would prefer a more healthy menu.2.5Our findings indicate that 68% of participants were more concerned with the taste of the product and that taste was a major cistron that influenced their decisions whilst the other 32% were concerned with the health side of things and that health was the deciding factor for them2.6From the people that were surveyed a result came back that 50% of the people would eat fish and chips at least once or twice a week, followed by 25% of people who rarely ate fish and chips, and another 15% who ate fish and chips at least 3-4 multiplication a week with the remaining 10% never eating seafood.2.7Our findin gs advocate that from the participants surveyed that the majority at 60% ate some sort of seafood at least once or twice a week, followed by 11% who occasionally consumed some sort of seafood, another 10% ate seafood on a daily basis which left 9% of people who any ate seafood sometimes or rarely. This meant that there was a remaining 1% that never ate seafood. From this survey it is clearly evident that your business will need to provide a wide range of seafood products.2.8The survey results concluded that 85% of the individuals who participated would be happy for a new fish and chips shop to open in the heart of Fairfield which
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